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CHICKEN & GNOCCHI PASTA BAKE (Low Fodmap & Gluten Free)

By Freedom Fitness, Jul 24 2019 09:43PM

There are more and more people suffering with digestive issues and it might be frustrating to be told to have to remove foods, even foods that are healthy such as FODMAP's, but you don't have to miss out on flavour and some of your favourite dinners, with recipes like this one! This Chicken & Gnocchi Pasta Bake is perfect for you or any family member that has:

- Gluten Intolerance

- FODMAP Intolerance

- Vegetable "Intolerance" (or commonly known as fussy vegetable eaters)


Try it today! If you want more recipes that are Low Fodmap, search the www.monashfodmap.com website.


INGREDIENTS - Serves 5 -6

1 large zucchini, diced

1 large red capsicum, diced

200g Jap pumpkin, diced

2 tsp. garlic infused olive oil**

1x 500g packet gluten-free gnocchi*

1x 500g jar tomato passata (tomato puree)

100g baby spinach leaves

1 large handful fresh basil leaves

400g cooked chicken breast, shredded

2 tsp. cracked black pepper

½ cup grated parmesan cheese

DIRECTIONS:

1. Preheat oven to 220°C. Spray a large baking dish with olive oil spray.

2. Add chopped zucchini, capsicum and pumpkin to baking dish and toss with garlic-infused olive oil to coat.

3. Roast vegetables in oven for 20-25 minutes or until beginning to soften.

4. Meanwhile, cook gnocchi according to packet instructions; drain and set aside.

5. Heat tomato passata in a large pot and stir through baby spinach leaves and basil leaves until wilted slightly. Add cooked chicken, black pepper, gnocchi and roasted vegetables and stir to coat in sauce.

6. Pour gnocchi and sauce mixture back into the baking dish and top with grated Parmesan. Bake for a further 10-15 minutes or until golden.

Tips:

*Gluten-free gnocchi is typically made from Low FODMAP ingredients including potato, potato flour/rice flour/corn flour and egg. Be sure to check the packet first for any added high FODMAP ingredients.

*If not FODMAP intolerant or you are going through the rechallenge phase, try sweet potato instead of jap pumpkin.

*Garlic olive oil is LOW FODMAP because the fructans in garlic are water soluble but not oil soluble. This means that we can add the essence of the garlic or any other fructan containing foods (hello Onion!) to extra virgin olive oil and then use the oil for cooking. This will add flavour and aroma to the oil, but not the fructans. Perfect for those of us who love garlic, but don’t love the bloat that comes with it.



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